Are those substitutions equal measurements to the almond flour?

Also: is POWDERED sweetener crucial to the recipe, or can I use granulated allulose instead of the powdered swerve?

Thanks for sharing the tip on the slow end of baking to prevent a collapse of the bread!

It tastes like pumpkin pie bread. I substituted at the Stevia with Swerve Confectioners in the cream cheese part of the recipe. I also substituted the Stevia with Swerve granulated sugar in the bread recipe. I also sprinkled some granulated sugar and cinnamon on top of the bread batter before I put it in the oven. Afte 1 big tip do not open the oven door!!! Let it sit in the oven for 10 minutes after the timer has gone off. Turn off the oven & let it sit for 10 minutes. ( This helps it from the top not falling in) I let it cool off and put it in the fridge. When I took my first piece I of course smothered it with whipped cream. It is such a yummy dessert ❤️❤️❤️❤️❤️

I think it's the filling. But you could try a little more baking powder.

It tends to be very humid where I live so always store my low-carb baked goods in the refrigerator covered. They've lasted up to 2 weeks in the fridge. You can also freeze the pumpkin bread for up to 3 months in a freezer safe container.

I poke a toothpick in the center to see if it comes out clean.

It would be similar to my keto carrot cake muffins. You'd just divide the batter between muffin molds and then top each one off with the filling. The filling should sink in as it bakes.